Braised Beef Cheek Stew over Creamy Polenta with Bloomsdale Spinach

Red Wine–Braised Beef Cheek Stew

Beef cheeks turn silky with a long, gentle braise, releasing enough gelatin to give the sauce body without flour. Adding the vegetables partway through keeps them distinct rather than letting them dissolve.

Ingredients

• 2½ lb beef cheeks, trimmed of tough exterior silverskin, left whole or cut into 3-inch pieces
• 2 tbsp ghee, divided
• 1½ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 medium yellow onion, diced
• 1 celery stalk, diced
• 4 garlic cloves, smashed
• 1 tbsp tomato paste
• 1½ cups dry red wine
• 2½ cups unsalted gluten-free beef stock, plus more as needed
• 4 thyme sprigs
• 1 bay leaf
• 3 medium carrots, cut into 1½-inch chunks
• 8 oz small boiling onions or pearl onions, peeled
• 8 oz cremini mushrooms, thickly sliced
• 1–2 tsp red wine vinegar, to taste
• ¼ cup flat-leaf parsley leaves

Instructions

1. Heat the oven to 325°F. Pat the beef very dry and season with the salt and pepper.
2. Heat 1 tablespoon ghee in a heavy Dutch oven over medium-high heat. Brown the beef in batches, allowing 3–4 minutes per broad side for a deep brown crust. Transfer to a plate.
3. Lower the heat to medium. Add the diced onion and celery, using a little of the remaining ghee if the pot is dry. Cook for 6–8 minutes, scraping up the browned bits as the vegetables release moisture. Add the garlic and tomato paste and cook for 2 minutes.
4. Add the wine, scrape the bottom thoroughly, and simmer for 5–7 minutes to reduce by about half. Return the beef and its juices, then add the stock, thyme, and bay leaf. The liquid should reach about two-thirds of the way up the meat; add a little more stock if necessary.
5. Bring to a gentle simmer, cover tightly, and transfer to the oven. Braise for 2 hours, turning the beef once.
6. Meanwhile, heat the remaining ghee in a skillet over medium-high heat. Brown the mushrooms for 6–8 minutes, working in batches if needed; reserve.
7. Add the carrots and small onions to the braise after the initial 2 hours. Cover and continue cooking for 1–2 hours, adding the browned mushrooms for the final 30 minutes. Check periodically: the meat is ready when a fork slides in with almost no resistance and a piece separates easily under light pressure.
8. Transfer the beef and vegetables carefully to a warm dish. Discard the thyme stems and bay leaf. Skim excess surface fat from the liquid, then simmer uncovered for 10–20 minutes if needed, until glossy and lightly coating a spoon; keep it loose enough to soak into the polenta.
9. Return the meat and vegetables to the sauce. Add red wine vinegar a teaspoon at a time and adjust the salt and pepper. Warm gently and scatter with parsley when serving.

Notes

• Cheek size and trimming vary considerably; allow extra time rather than raising the oven temperature if the meat remains resistant.
• For easier fat removal and deeper flavor, braise a day ahead, chill promptly, and lift off the solidified fat before reheating.

Creamy Parmesan Polenta

Slow hydration produces a soft, creamy polenta that supports the beef without competing with its sauce. Butter and Parmesan round out the corn's sweetness.

Ingredients

• 1 cup gluten-free coarse yellow polenta, not instant
• 5 cups water, plus hot water as needed
• ¾ tsp kosher salt, plus more to taste
• 2 tbsp unsalted butter
• ½ cup finely grated Parmigiano Reggiano
• to taste freshly ground black pepper

Instructions

1. Bring the water and salt to a boil in a heavy saucepan. Gradually rain in the polenta while whisking continuously.
2. Reduce the heat to very low and cook at a gentle bubble for 40–50 minutes, stirring frequently and scraping the bottom. Add hot water in small splashes whenever it becomes too thick before the grains are tender.
3. When the polenta tastes fully cooked, with no gritty center, stir in the butter and Parmesan. Season with pepper and additional salt as needed.
4. Adjust with hot water until it falls from the spoon in a broad, soft ribbon. Keep covered over very low heat until serving, stirring occasionally.

Notes

• The polenta should spread across the bottom of a bowl rather than hold a stiff mound; it thickens quickly as it cools.

Garlicky Bloomsdale Spinach

Bloomsdale spinach's thick, crinkled leaves retain texture beside the soft beef and polenta. Brief cooking and a restrained lemon finish preserve its fresh, mineral flavor.

Ingredients

• 1½ lb Bloomsdale spinach, tough stem ends removed
• 1 tbsp ghee
• 2 garlic cloves, thinly sliced
• ¼ tsp kosher salt, plus more to taste
• 1–2 tsp fresh lemon juice

Instructions

1. Wash the spinach in several changes of cold water to remove grit. Drain well, leaving only a little water clinging to the leaves.
2. Heat the ghee in a wide skillet over medium heat. Add the garlic and cook for 30–45 seconds, until fragrant but not browned.
3. Add the spinach in batches, turning with tongs as it collapses. Season with salt and cook for 3–5 minutes, until the leaves are wilted but still deep green and the stems are tender.
4. Let any pooled liquid evaporate briefly, or lift the spinach out with tongs so it does not water down the bowl. Finish with lemon juice and adjust the salt.

Notes

• Cook just before serving; prolonged holding dulls the color and makes the leaves limp.

Overall Timing / Workflow

The braise does nearly all the work ahead, leaving only polenta and a quick spinach sauté near serving time.

Instructions

1. Start the beef first, allowing up to 4½ hours for browning, braising, and finishing the sauce.
2. While the beef begins braising, peel the small onions, cut the carrots, brown the mushrooms, and wash the spinach.
3. After 2 hours of braising, add the carrots and onions. Check the beef's progress before committing to a serving time.
4. About 50 minutes before serving, start the polenta. Add the mushrooms to the stew for its final 30 minutes.
5. Once the beef is tender, skim and reduce the sauce while the polenta finishes. Keep both warm over gentle heat.
6. Cook the spinach during the final 5–7 minutes, loosen the polenta with hot water, and serve immediately.

Plating

A broad polenta base catches the braising juices, while keeping the spinach to one side preserves its color and texture.

Instructions

1. Spoon the soft polenta into four warm, shallow bowls.
2. Arrange the spinach along one side of each bowl. Place large pieces of beef beside it, with carrots, onions, and mushrooms around the meat.
3. Ladle the glossy braising sauce over the beef and exposed polenta without flooding the spinach. Finish with the reserved parsley leaves.

Leftover Path

Beef cheeks reheat well in their gelatin-rich sauce, while storing the polenta separately makes its texture easy to restore.

Instructions

1. Refrigerate the stew, polenta, and spinach in separate shallow containers within 2 hours. Use within 3–4 days, or freeze the stew for up to 3 months.
2. Reheat the stew gently in a covered saucepan with a splash of water or stock, turning the meat occasionally, until it reaches 165°F throughout.
3. Whisk the polenta over low heat with enough water to restore its creamy consistency. Alternatively, chill it in a shallow dish, cut into slabs, and pan-sear in ghee until crisp.
4. Reheat the spinach briefly, just until hot, or fold it into the reheated stew at the end.